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1

Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk

Yi-ran (Donna) Ji, Siew Kim Lee, Skelte G. Anema

Journal:

Année:

2011

Langue:

english

Fichier:

PDF, 1.16 MB

english, 2011

2

Milk Proteins || The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk

Anema, Skelte G.

Année:

2020

Langue:

english

Fichier:

PDF, 5.02 MB

english, 2020

3

The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins

Siew Kim Lee, Skelte G. Anema

Journal:

Année:

2009

Langue:

english

Fichier:

PDF, 378 KB

english, 2009

4

Effect of milk solids concentration on the pH, soluble calcium and soluble phosphate levels of milk during heating

Skelte G. Anema

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2009

Fichier:

PDF, 262 KB

2009

5

The influence of moisture content on the rheological properties of processed cheese spreads

Siew Kim Lee, Skelte Anema, Henning Klostermeyer

Journal:

International Journal of Food Science & Technology

Année:

2004

Langue:

english

Fichier:

PDF, 230 KB

english, 2004

6

Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk

Aiqian Ye, Harjinder Singh, David James Oldfield, Skelte Anema

Journal:

International Dairy Journal

Année:

2004

Langue:

english

Fichier:

PDF, 277 KB

english, 2004

7

The effect of chymosin on κ-casein-coated polystyrene latex particles and bovine casein micelles

Skelte G. Anema

Journal:

International Dairy Journal

Année:

1997

Langue:

english

Fichier:

PDF, 746 KB

english, 1997

8

Milk Proteins || The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk

Anema, Skelte G.

Année:

2008

Langue:

english

Fichier:

PDF, 640 KB

english, 2008

9

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

Nguyen, Nguyen H.A., Wong, Marie, Guyomarc'h, Fanny, Havea, Palatasa, Anema, Skelte G.

Journal:

International Dairy Journal

Année:

2014

Langue:

english

Fichier:

PDF, 562 KB

english, 2014

10

The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

Lee, Siew Kim, Huss, Manfred, Klostermeyer, Henning, Anema, Skelte G.

Journal:

International Dairy Journal

Année:

2013

Langue:

english

Fichier:

PDF, 979 KB

english, 2013

11

Interactions of Casein Micelles with Calcium Phosphate Particles

Tercinier, Lucile, Ye, Aiqian, Anema, Skelte G., Singh, Anne, Singh, Harjinder

Journal:

Journal of Agricultural and Food Chemistry

Année:

2014

Langue:

english

Fichier:

PDF, 2.71 MB

english, 2014

12

Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges among the Proteins in Skim Milk

Patel, Hasmukh A., Singh, Harjinder, Anema, Skelte G., Creamer, Lawrence K.

Journal:

Journal of Agricultural and Food Chemistry

Année:

2006

Langue:

english

Fichier:

PDF, 1.10 MB

english, 2006

13

β-Lactoglobulin Self-Assembly: Structural Changes in Early Stages and Disulfide Bonding in Fibrils

Dave, Anant C., Loveday, Simon M., Anema, Skelte G., Loo, Trevor S., Norris, Gillian E., Jameson, Geoffrey B., Singh, Harjinder

Journal:

Journal of Agricultural and Food Chemistry

Année:

2013

Langue:

english

Fichier:

PDF, 1.42 MB

english, 2013

14

Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C

Anema, Skelte G., Klostermeyer, Henning

Journal:

Journal of Agricultural and Food Chemistry

Année:

1997

Langue:

english

Fichier:

PDF, 408 KB

english, 1997

15

Water holding capacity and swelling of casein hydrogels

Kruif, C.G. (Kees) de, Anema, Skelte G., Zhu, Changjun, Havea, Palatasa, Coker, Christina

Journal:

Food Hydrocolloids

Année:

2015

Langue:

english

Fichier:

PDF, 1.73 MB

english, 2015

16

Formation of nano-fibrils from the A, B and C variants of bovine β-lactoglobulin

Dave, Anant C., Loveday, Simon M., Anema, Skelte G., Jameson, Geoffrey B., Singh, Harjinder

Journal:

International Dairy Journal

Année:

2015

Langue:

english

Fichier:

PDF, 782 KB

english, 2015

17

Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size

Anema, Skelte G, Li, Yuming

Journal:

Journal Dairy Research

Année:

2003

Langue:

english

Fichier:

PDF, 181 KB

english, 2003

18

Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk

Ye, Aiqian, Anema, Skelte G, Singh, Harjinder

Journal:

Journal Dairy Research

Année:

2008

Langue:

english

Fichier:

PDF, 159 KB

english, 2008

19

β-Lactoglobulin nanofibrils: the long and the short of it

Loveday, Simon M., Anema, Skelte G., Singh, Harjinder

Journal:

International Dairy Journal

Année:

2016

Langue:

english

Fichier:

PDF, 2.72 MB

english, 2016

20

Effect of whey protein addition and pH on the acid gelation of heated skim milk

Anema, Skelte G.

Journal:

International Dairy Journal

Année:

2017

Langue:

english

Fichier:

PDF, 653 KB

english, 2017

21

The effect of thiol reagents on the denaturation of the whey protein in milk and whey protein concentrate solutions

Nguyen, Nguyen H.A., Streicher, Christina, Anema, Skelte G.

Journal:

International Dairy Journal

Année:

2018

Langue:

english

Fichier:

PDF, 1.67 MB

english, 2018

22

Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Anema, Skelte G.

Journal:

Comprehensive Reviews in Food Science and Food Safety

Année:

2018

Langue:

english

Fichier:

PDF, 1.54 MB

english, 2018

23

Niedrige Glieder einer homologen Reihe aus GeM2-Dreiecken (MCo, Fe): Struktur von [Ge2Co4Fe2(CO)21] und [Ge3Co8(CO)26]

Skelte G. Anema, Prof. Kenneth M. Mackay, Laurie C. Mcleod, Dr. Brian K. Nicholson, Jan M. Whittaker

Journal:

Angewandte Chemie

Année:

1986

Langue:

german

Fichier:

PDF, 253 KB

german, 1986

24

Early Members of a Homologous Series Based on Linked GeM2 Triangles, (MCo, Fe): Structures of [Ge2Co4Fe2(CO)21] and [Ge3Co8(CO)26]

Skelte G. Anema, Prof. Kenneth M. Mackay, Laurie C. McLeod, Dr. Brian K. Nicholson, Jan M. Whittaker

Journal:

Angewandte Chemie International Edition

Année:

1986

Langue:

english

Fichier:

PDF, 258 KB

english, 1986

25

Improved syntheses of M[Fe2(CO)8]2 (M = Si, Ge or Sn) and the X-ray crystal structure of Si[Fe2(CO)8]2

Skelte G. Anema, Glen C. Barris, Kenneth M. Mackay, Brian K. Nicholson

Journal:

Journal of Organometallic Chemistry

Année:

1988

Langue:

english

Fichier:

PDF, 629 KB

english, 1988

26

The preparation and structures of two Ge-Co-Fe anionic clusters; [GeCoFe3(CO)14]− and [Ge2CO5Fe2(CO)22]−

Skelte G. Anema, Glen C. Barris, Kenneth M. Mackay, Brian K. Nicholson

Journal:

Journal of Organometallic Chemistry

Année:

1992

Langue:

english

Fichier:

PDF, 584 KB

english, 1992

27

Synthesis of the square-bipyramidal cluster [Co4(μ4-SiMe)2(CO)11] by two routes and its reaction with GeMe2H2. The crystal structures of [CO4(μ4-SiMe)2(CO)11] and [CO4(μ4-SiMe)2 μ-GeMe2(CO)10]

Skelte G. Anema, Siew Kim Lee, Kenneth M. Mackay, Brian K. Nicholson

Journal:

Journal of Organometallic Chemistry

Année:

1993

Langue:

english

Fichier:

PDF, 834 KB

english, 1993

28

Effect of high-pressure treatment on normal rice and waxy rice starch-in-water suspensions

H. Eustina Oh, Yacine Hemar, Skelte G. Anema, Marie Wong, D. Neil Pinder

Journal:

Carbohydrate Polymers

Année:

2008

Langue:

english

Fichier:

PDF, 925 KB

english, 2008

29

Exploring the reaction kinetics of whey protein denaturation/aggregation by assuming the denaturation step is reversible

Xiao Dong Chen, Zheng Dong Chen, S.K. Nguang, Skelte Anema

Journal:

Biochemical Engineering Journal

Année:

1998

Langue:

english

Fichier:

PDF, 712 KB

english, 1998

30

Instability of Pressure-Treated Reconstituted Skim Milk to Acidification

Skelte G. Anema

Journal:

Food Biophysics

Année:

2010

Langue:

english

Fichier:

PDF, 629 KB

english, 2010

31

The synthesis from related methylgermyliron carbonyl precursors, of two doubly-bridged metalmetal bonded compounds, [μ-Ge{Co(CO)4}Me]2CO2(CO)6 and [μ-Ge{Co(CO)4}Me]2Fe2(CO)7, and their crystal structures

Skelte G. Anema, Kenneth M. Mackay, Brian K. Nicholson

Journal:

Journal of Organometallic Chemistry

Année:

1989

Langue:

english

Fichier:

PDF, 1.06 MB

english, 1989

32

Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator

AIQIAN YE, HARJINDER SINGH, MICHAEL TAYLOR, SKELTE ANEMA

Journal:

International Journal of Dairy Technology

Année:

2005

Langue:

english

Fichier:

PDF, 307 KB

english, 2005

33

Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk

SKELTE G. ANEMA

Journal:

International Journal of Dairy Technology

Année:

2008

Langue:

english

Fichier:

PDF, 299 KB

english, 2008

34

Stability of milk-derived calcium phosphate suspensions

Skelte G. Anema

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2009

Fichier:

PDF, 303 KB

2009

35

Particle size changes and casein solubilisation in high-pressure-treated skim milk

Skelte G. Anema, Edwin K. Lowe, Regine Stockmann

Journal:

Food Hydrocolloids

Année:

2005

Langue:

english

Fichier:

PDF, 303 KB

english, 2005

36

Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk

Skelte G. Anema, Sabine Lauber, Siew Kim Lee, Thomas Henle, Henning Klostermeyer

Journal:

Food Hydrocolloids

Année:

2005

Langue:

english

Fichier:

PDF, 190 KB

english, 2005

37

ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C

Skelte G. Anema, Henning Klostermeyer

Journal:

International Dairy Journal

Année:

1996

Langue:

english

Fichier:

PDF, 1.08 MB

english, 1996

38

Effect of pH on the viscosity of heated reconstituted skim milk

Skelte G. Anema, Edwin K. Lowe, Yuming Li

Journal:

International Dairy Journal

Année:

2004

Langue:

english

Fichier:

PDF, 266 KB

english, 2004

39

Behaviour of homogenized fat globules during the spray drying of whole milk

Aiqian Ye, Skelte G. Anema, Harjinder Singh

Journal:

International Dairy Journal

Année:

2007

Langue:

english

Fichier:

PDF, 813 KB

english, 2007

40

Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

Skelte G. Anema

Journal:

International Dairy Journal

Année:

2008

Langue:

english

Fichier:

PDF, 240 KB

english, 2008

41

The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins

Skelte G. Anema

Journal:

International Dairy Journal

Année:

2009

Langue:

english

Fichier:

PDF, 459 KB

english, 2009

42

Lactoferrin binding to transglutaminase cross-linked casein micelles

Skelte G. Anema, C.G. (Kees) de Kruif

Journal:

International Dairy Journal

Année:

2012

Langue:

english

Fichier:

PDF, 346 KB

english, 2012

43

Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions

Nguyen H.A. Nguyen, Skelte G. Anema, Palatasa Havea, Fanny Guyomarc’h, Marie Wong

Journal:

International Dairy Journal

Année:

2012

Langue:

english

Fichier:

PDF, 293 KB

english, 2012

44

Effect of pH at pressure treatment on the acid gelation of skim milk

Skelte G. Anema

Journal:

Innovative Food Science & Emerging Technologies

Année:

2010

Langue:

english

Fichier:

PDF, 569 KB

english, 2010

45

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Nguyen H.A. Nguyen, Skelte G. Anema

Journal:

Innovative Food Science & Emerging Technologies

Année:

2010

Langue:

english

Fichier:

PDF, 458 KB

english, 2010

46

Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk

Skelte G Anema, Edwin K Lowe, Siew Kim Lee

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2004

Langue:

english

Fichier:

PDF, 271 KB

english, 2004

47

Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin

Skelte G. Anema, Siew Kim Lee, Henning Klostermeyer

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 279 KB

english, 2007

48

Rheological properties of acid gels prepared from heated milk fortified with whey protein mixtures containing the A, B and C variants of β-lactoglobulin

Johanna F Bikker, Skelte G Anema, Yuming Li, Jeremy P Hill

Journal:

International Dairy Journal

Année:

2000

Langue:

english

Fichier:

PDF, 721 KB

english, 2000

49

Characterization of protein components of natural and heat-treated milk fat globule membranes

Aiqian Ye, Harjinder Singh, Michael W. Taylor, Skelte Anema

Journal:

International Dairy Journal

Année:

2002

Langue:

english

Fichier:

PDF, 403 KB

english, 2002

50

Effect of individual whey proteins on the rheological properties of acid gels prepared from heated skim milk

Johanna F. Graveland-Bikker, Skelte G. Anema

Journal:

International Dairy Journal

Année:

2003

Langue:

english

Fichier:

PDF, 178 KB

english, 2003